You're right that Morton's is more salt—for future, here's a rule of thumb on the two: 1 1/4 : 1 3/4, Morton's : D.C. (and an article explaining the difference in more detail: https://food52.com/blog/16824-you-re-not-crazy-there-is-a-difference-between-morton-s-and-diamond-crystal). For a bird this large, you should still be okay—if you're worried, you can wipe the brine off and let your bird air-dry for the rest of the time until you cook. Just be careful of tasting the drippings before you add to anything else; they may be a little salty.
Mr. Jeremy, are you sure? On this site, Russ Parsons' Dry Brined Turkey recipe uses 3 tablespoons of Diamond Crystal for 16# bird. I used 5 tablespoons of Morton's for an 18# bird (plus 5 teaspoons sugar)! I
Clint, as Kenzi more eloquently put below, there are two questions here. Did you use more salt and will it make a huge difference in the final product? You obviously did use more salt (and there is a difference between the brands, see here: https://food52.com/blog/16824-you-re-not-crazy-there-is-a-difference-between-morton-s-and-diamond-crystal). As to the more important question, I don't think it will make a huge difference in the taste of the turkey itself. Kenzi's point about using the drippings is probably more likely to be different.
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